| 1 | Yield: 35 to 40 puffs. |
| 2 | Combine first five ingredients. |
| 3 | Fold in shrimp, eggs and nuts. |
| 4 | Cover and chill. |
| 5 | Just before serving, spoon a rounded tablespoon of filling into each cream puff. |
| 6 | Appetizer cream puffs: in a saucepan, melt ?cup butter or margarine in 1 cup boiling water. |
| 7 | Add 1 cup all-purpose flour and ?teaspoon salt all at once; stir vigorously. |
| 8 | Cook and stir until mixture forms a ball that does not separate. |
| 9 | Remove from heat; cool slightly. |
| 10 | Add 4 eggs, one at a time, beating until smooth after each. |
| 11 | Drop level tablespoons of dough 3 inches apart on greased baking sheet. |
| 12 | Bake at 400°F for 25 minutes. |
| 13 | Cool on rack. |
| 14 | Cut off the top third of each puff. |
| 15 | Remove any soft dough from inside. |
| 16 | * cookfdn brings you this recipe with permission |
